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来自花生和大豆的原生益生菌饮料:开发,优化和表征

Letícia Linhares da Silva¹, Claudia Cristina Auler do Amaral Santos², Bárbara da Silva Libeck²

¹Department of Food Science, Federal University of Lavras (UFLA), CP 3037 - Campus Universitário, CEP 37.200-000 Lavras, MG, Brazil.

|June 30, 2025

概括

这项研究开发了一种植物性益生菌饮料,使用花生和大豆,灵感来自巴西的Cauim. 功能性食品提供益生菌和后生菌的好处,具有良好的感官吸引力和潜在的健康优势.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
营养科学营养科学

背景情况:

巴西传统的土著饮料提供丰富的功能性微生物来源.
基于植物的发酵食品因其健康益处和可持续性而越来越受欢迎.
开发新的益生菌产品需要优化成分和发酵过程.

研究的目的:

开发一种新的益生菌发酵饮料,使用花生和大豆,灵感来自传统的巴西饮料Cauim.
优化配方和加工条件,以提高益生菌的活力和功能性质.
评估开发的饮料的营养成分,后生物潜力和感官接受度.

主要方法:

利用普莱克特-伯曼设计和响应表面的优化方法.
采用了巴西本土菌株 (Pediococcus acidilactici,Saccharomyces cerevisiae) 与商业的Lactobacillus acidophilus一起使用.
在储存期间评估益生菌细胞活力,代谢活性,物理化学性质,营养含量和感官属性.

主要成果:

优化的配方实现了高益生菌细胞活力 (>10^7 CFU/ml) 超过35天.
这种饮料表现出持续的代谢活性,乳酸升高,pH值低,表明了后生物潜力.
丰富的营养特征包括蛋白质,异黄,不和脂肪酸和微量营养素得到证实.
报告了对外观和气味的良好感官接受,有改善风味的潜力.

结论:

开发的植物性饮料是一种有前途的功能性食品,具有显著的益生菌和后生菌性质.
它具有促进健康益处和保护巴西土著食物传统的文化遗产的潜力.
进一步的感官提炼可以提高消费者接受度和市场可行性.

关键词:

标签缅甸人缅甸人中央复合可旋转设计的设计.共同文化是一种共同文化.功能性食品是一种功能性食品.益生菌是一种细菌.这是一种共生饮料.

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